Penne mezzane lisce with vegetable ragù

  • Difficulty


  • 350 g0SX0240
  • 1 yellow pepper
  • 1 red pepper
  • 100 g shelled peas
  • 1 courgette
  • 1 carrot
  • 200 g tomatoes, ripe and firm
  • 3 tbsp grated Parmesan cheese
  • 1 shallot
  • salt and pepper
Penne Piccole Lisce n° 240


Clean and rinse the peppers and the courgettes then slice them separately into strips. Chop the carrot, peel and finely chop the onion. Blanch the tomatoes in boiling water, once peeled and deseeded dice them. heat the oil in a saucepan, add the shallot and the carrot and fry until the shallot is soft but not golden.Add the peas and simmer for 5 minutes, then add the courgettes and brown, add a glass of water and simmer for other 7 minutes. In the meanwhile heat the leftover oil, add the peppers and once browned add them to the peas and courgette sauce.Finely add the tomatoes, season with salt and pepper and simmer for 5 minutes. Cook the pasta in boiling salted water, drain it al dente then mix it with the vegetable ragù. Sprinkle with parmesan and serve.“You can make the recipe also with the other pasta shapes suggested here.”